Minggu, 11 Januari 2015

Sweet Corn and Green Chile Chicken Tamale Pie #SundaySupper









Let's be honest. Not many foods can cure the blues or comfort the soul like a good, home made casserole from mom's kitchen. O.K., you're right, maybe a hot bowl of soup will do the trick but a hearty casserole cooked from scratch does it every. single. time. The best part is, casseroles are  simple, frugal and family friendly. Win - Win!



This week on Sunday Supper we are all sharing our favorite casseroles straight from our kitchens. From breakfast casseroles to our classic ones you remember as a child to oh-so-sweet ones you never knew you couldn't live without! My talented friends have compiled a list of delicious casseroles to get you through those last few months of winter frost.






I for one could use a super simple supper that brings everyone to the table with eagerness after the Holiday clamor. A casserole is just the thing. I admit, this one can be a bit more time consuming and isn't fit for a busy weeknight meal but it can be easily converted to fit your busy lifestyle by substituting jarred sauces for fresh ones although if you know me at all, I strongly urge you to at least attempt the later when you have the time.




There is a World of difference when you use fresh produce in place of canned. 







Tomatillos


These little green fruits are also known as Mexican Husk Tomatoes and are the main ingredient in Chile Verde, a popular {and my favorite} sauce in many South American foods.  They take on a wonderful sweetness when roasted in the oven for a bit and blend up into a very unique sauce or salsa. Make sure you remove the husks and then rinse them well under cool water to remove the natural sticky film.









Green Chile


Anaheim or New Mexican Chiles are one of the mildest chile's available.  I've not eaten them raw but when charred add a whole new dimension to South Western and Mexican cuisine. Simply wash and dry them, pop them in the oven under the broiler or on the grill and in less than 30 minutes you'll have an authentic South Western meal at your table. 












Having lived in the South West my entire life I've learned a thing or two about the fundamental flavors that make the food go from mundane to monumental.

While there are many, these are the quintessential flavors in many a Mexican food.  They are pantry staples in our home and I use them daily.






Other than roasting the chilies and tomatillos everything basically gets thrown into the baking dish and the sweet corn pudding spread on top.











Sweet Corn and Green Chile Chicken Tamale Pie








Ingredients

2 large boneless, skinless chicken breasts, chopped into bite size pieces
10-12 tomatillos, husks removed and rinsed
3 Anaheim chile's
3 cloves garlic
2 large handfuls shredded Mexican blend cheese (Cheddar, Jack, Colby)
1 - 14 oz can diced tomatoes
1 - 14 oz can chili beans
1/2 yellow onion, chopped.  2 teaspoons cumin. 1/2 teaspoon salt 



Sweet Corn Topping

1 cup yellow cornmeal
2 cups chicken broth or water
1 - 8 oz. can cream of corn
2 tablespoons real butter, no substitutes (don't be afraid of butter)




Preparation

Preheat oven to 450F.  In a cast iron skillet place the green chilies. Roast for 15-20 minutes then carefully flip over using tongs. Roast another 10 or so minutes until the skin is charred. Carefully, remove from oven and place in a paper bag. Roll the bag closed and let them steam while you prepare  the other ingredients. This will  remove the skins.

In small sauce pot, combine chicken stock and corn meal. Over medium high heat bring to a boil. Stirring occasionally. When slightly thickened, after 5-7 minutes, add butter, stir till melted then add creamed corn. Stir to combine, remove from heat. Set aside.

Place the tomatillos on the skillet and roast them for 20-25 minutes until charred but not burned. Carefully remove from oven and place in a blender. Add the garlic cloves, cumin and salt to blender, close lid tight and blend on medium-high for a minute until the sauce is smooth.

Lower the heat in the oven to 400F

Remove chilies from the bag and slip off the peels. Discard the peels and chop the chilies into pieces.

Place cubed chicken, onion, chopped chilies, beans, canned tomatoes in a casserole dish.  Carefully pour the tomatillo sauce over the mixture. Top with cheese. Spread sweet corn mixture evenly over the top. Place casserole dish in oven at 400F and bake for 2-40 minutes {depending on the depth and type of dish you are using, a cast iron skillet will require much less cooking time than a ceramic casserole dish}. When the corn meal crust is lightly browned and firm it is done.

Remove from oven and let cool on a wire rack for at least 10 minutes before serving.

Serve with sliced avocado, sliced radishes and sour cream if you please. 









Captivating Breakfast Casseroles

Appetizing Casserole Sides


Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




Diposting oleh di
Label: , , , ,

Tidak ada komentar:

Posting Komentar

Langganan: Posting Komentar (Atom)